Never Blue is never boring
The food at Never Blue is approachable, fun, flavorful and totally influenced by the life and times of Jesse Roque, owner and executive chef at the Hendersonville, N.C., eatery.
The Cuban, Filipino and Greek influences on the menu are the product of Roque’s Tampa roots. After working in kitchens in her teens, she studied for a time at Johnson & Wales in Charleston but left to take a detour into pastry. That’s why you’ll find an emphasis on devilishly decadent desserts at Never Blue.
Roque interned at the Fontainebleau in Miami Beach and shifted to other chef and pasty chef